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Instant Pot Vegan Black Bean Soup
1 Std.Für 6Nutri-Score A€
A
1 Std.
1 Std.Instant Pot Vegan Black Bean Soup
was Sie brauchen
Zutaten
dried black beans (soaked overnight and drained)Vorräte400 g
olive oilVorräte15 ml
onion (chopped)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse4 Stücke
celery (chopped)Obst & Gemüse2 Stücke
carrot (chopped)Obst & Gemüse1 Stück
ground cuminGewürze5 g- smoked paprikaGewürze3 g
chili powderGewürze3 g- dried oreganoGewürze2 g
- canned diced tomatoesVorräte400 g
- vegetable stockVorräte1 Liter
saltGewürze8 g- lime juice (freshly squeezed)Obst & Gemüse15 ml
pro Portion
Nährwerte
282kcal
- Kohlenhydrate
- 43 g
- Eiweiß
- 16 g
- Fett
- 5 g
was Sie verwenden
Utensilien
Schnellkochtopf- Schmorpfanne
Stabmixer
Schritt für Schritt
Zubereitung
- Schritt 1
Sauté the aromatics
- Set the Instant Pot to sauté and heat the olive oil.
- Add the onion, celery, carrot and garlic and cook until softened and fragrant.
- Schritt 2
Add the spices and tomato
- Stir in the cumin, smoked paprika, chili powder and oregano and cook briefly to toast.
- Add the canned tomatoes and scrape the bottom of the pot.
- Schritt 3
Pressure cook the soup
- Add the soaked black beans, vegetable stock and salt.
- Seal the lid and cook on high pressure, then let the pressure release naturally.
- Schritt 4
Blend and finish
- Blend part of the soup with an immersion blender until creamy, leaving some beans whole.
- Stir in the lime juice and adjust the seasoning.
- Schritt 5
Serve
- Ladle into bowls and top with toppings of choice.
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